Chopped ramps add crunch, bite and attitude to pristine, fluffy ricotta which is smeared over crostini and topped with a jumble of sweet pea shoots. This simple recipe highlights the freshest ingredients and the contrasting nice and naughty flavors of springtime. If you can't locate ramps in your market, then try substituting spring onions. - TasteFood —TasteFood
Test Kitchen Notes
WHO: TasteFood lives in San Francisco and has studied at at Le Cordon Bleu.
WHAT: Springtime crostini with complex flavors that never let on how easy they are to make.
HOW: It's practically just assembly: aromatics -- ramp bulbs, lemon zest, and mint -- are stirred into ricotta that's spooned onto toasted baguette then topped with pea shoots.
WHY WE LOVE IT: You wouldn't think raw ramp bulbs would be appealing, but they are offset so well by the creamy ricotta that FOOD52er Rivka even ate them for breakfast. —The Editors
8 1/2" thick slices baguette
extra-virgin olive oil
fresh whole milk ricotta
freshly ground black pepper
finely chopped ramps or green garlic, bulbs and stems only (or substitute with the bulb and pale green parts of spring onions)